WIT Life #97: Anko obsessed
Anecdote Article, Food & Drink, Translating/Interpreting, Uncategorized, WIT Life 
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WITLife is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.
For those of you who have been faithful readers of my blog, you probably have a sense of the sweet tooth that I have, especially regarding 和菓子(wagashi). This is something known well by those closest to me, as well as those looking for the fastest way into my heart :) My birthday was this past weekend, and my friends came through with flying colors in terms of satisfying my cravings for something sweet.
I celebrated my birthday with dinner at Koiso, the best Japanese restaurant in NY (and I’m not saying that just because I used to waitress there!). It is a truly authentic family-run joint where regulars dominate the clientele, and there are always multiple conversations taking place in Japanese. Taisho (the sushi chef), gets his supplies from the Freeport Fish Market, and he always lets customers know what fish are the freshest that day. Omakase (leaving it in the hands of the master) is definitely the way to go for the best sushi/sashimi!
Taisho’s wife Kyoko-san is the waitress and all-around life of Koiso, and the warmest woman you will ever want to meet. For my birthday, she had all of my favorites prepared. As you can see in the picture on the right resembling an anko trifecta, she made me a generous portion of Read More
WIT Life #94: Beard Papa and other familiar favorites
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WITLife is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.
Today is our last full day in San Francisco, so I decided to explore some of the offerings in the immediate vicinity of where I am staying, Hotel Nikko. Here in the lobby there are so many Japanese customers that I occasionally get flashbacks to the many times I spent in Kumamoto’s Hotel Nikko at various events during my time on JET. Natsukashii!
I went for a walk to the local mall with my co-interpreter who was on a mission to find cream puffs. I had no idea that Beard Papa had an outpost here on the West Coast, but sure enough Read More
WITLife is a periodic series written by professional Writer/Interpreter/Translator Stacy Smith (Kumamoto-ken CIR, 2000-03). She starts her day by watching Fujisankei’s newscast in Japanese, and here she shares some of the interesting tidbits and trends together with her own observations.
My interpreting travels bring me to San Francisco this time, and I couldn’t leave without paying a visit to Japantown. I hadn’t been there in a couple of years, but I clearly remembered the array of restaurants, souvenir shops and an onsen-like spa I once had a soak in. I went with a friend who was craving something sweet and wanted a recommendation, so I suggested we get 白玉汁粉 (shiratama shiruko), one of my favorite Japanese desserts following ぜんざい (zenzai). We ended up at Kissako Tea where we were served by Hiro and Koji, pretending to be a charming 
couple in the picture on the right.
Kissako also had a nice selection of mochi (pictured left), including Read More
MEGU Chefs Teach Secrets of Miso This Tuesday
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By JQ Magazine’s Justin Tedaldi (CIR Kobe-shi, 2001-02) for Examiner.com. Visit his NY Japanese Culture page here to subscribe for free alerts on newly published stories.
Contrary to its most popular form, miso is not a soup, but a seasoning (usually resembling a paste) made with soybeans and rice or barley fermented for a period of time. It’s also right up there with rice as a Japanese diet staple—in Nippon’s olden days, miso was the fundamental currency exchanged in the market. Now, New Yorkers can treat themselves to a free cooking demonstration and tasting courtesy of Marukome Miso (one of the oldest miso manufactures in Japan) at the French Culinary Institute on Tuesday, May 11.
Presented as part of the Gohan Society and FCI Lecture series with Marukome USA, the demo and tasting is hosted by Chef Noriyuki Kobayashi of MEGU Midtown and Chef Katsuhisa Inoue of MEGU Downtown. The Zagat rated restaurant maestros will apply their Japanese cooking techniques to prepare Western-style dishes, all featuring Marukome Miso. (Insert your own Iron Chef zinger here.)
On the menu for the two-hour showcase: traditional grilled miso onigiri (rice ball); thickly sliced toasted white bread with miso garlic butter; cream cheese and miso egg roll; miso bagna cauda blue cheese and miso paste on baguette with honey; miso minestrone; and washu-gyu steak with miso fond de veau sauce.
Participants will learn how miso enhances foods and flavors, gleaning tips and creative ways to boost its versatility and umami (deliciousness) appeal. And just to be clear: this is good-for-you deliciousness, since miso is made from protein-rich soybeans containing amino acids, boasts a surprisingly low salt content, contains fiber, can aid in lowering cholesterol and preventing arterial blockage, and (smokers take note) is renowned for its mouth-cleansing properties.
Learn the secrets of miso at the French Culinary Institute, 462 Broadway (at Grand Street), on Tuesday, May 11, 3:30 p.m.-5:30 p.m. Admission is free. To RSVP, contact Sarah Marino or Amy Krakow at (212) 710-0529, or by e-mail at sarah.marino@agitproppr.com or amy.krakow@agitproppr.com.
Jamie Graves: Food translator and waiter at Kajitsu NYC
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By Steven Horowitz (Aichi-ken, 1992-94)
Just wanted to share that I had a really terrific dinner the other night at Kajitsu (www.kajitsunyc.com), a new and very unique Japanese restaurant on E. 9th Street in NYC, thanks to professional translator Jamie Graves (Saitama-ken, 2002-03) who not only waits tables in the intimate establishment but also translates the menu and other texts for Kajitsu and interprets for important clients.
Kajitu's Chef Masato Nishihara
Jamie, who specializes in translations relating to food and cooking, explained to me a few months ago at a JETAA NY gathering that he was working at a restaurant that specializes in shojin cuisine, which as a non-foodie I can best describe as a sort of high-end, vegan kaiseki. The chef, Masato Nishihara, had worked at Kitcho, a very prestigious kaiseki cuisine restaurant in Kyoto before coming to New York to open Kajitsu.
I can’t remember exactly what I ate, but each course did really blow me away in terms of both flavors and creativity. Plus the soba dipping noodles may be the best in NYC. The menu changes every month, so apparently a number of regulars come back each month to sample the new menu.
The fare is not inexpensive. But it’s well worth it if you have a special occasion to celebrate (which I did!) Especially if you get a seat at the counter where you can watch Chef Nishihara prepare each course right front of you, including his zen-like tea ceremony approach to making the macha at the end of the meal. (According to Jamie, all chefs at Kitcho must study tea ceremony.)
From the March "Spring" menu: Clear Soup with Sticky Rice Ball Mugwort, Rice Crackers.
Here’s a little additional background on Kajitsu from it’s website:
Kajitsu – “Fine Day”
Kajitsu means “fine day”, or “day of celebration” in Japanese. We have chosen the name Kajitsu hoping that a visit here will always be a special occasion for our guests.Shojin Cuisine
Shojin cuisine refers to a type of vegetarian cooking that originates in Zen Buddhism. Even though it does not use meat or fish, shojin is regarded as the foundation of all Japanese cuisine, especially kaiseki, the Japanese version of haute cuisine.
If you decide you have your own special occasion, make sure to say hi to Jamie and ask him all of your questions about the restaurant and the food. There’s lots to tell and lots to learn.
Kajitsu (www.kajitsunyc.com) is on E. 9th St between 1st Ave & Avenue A in New York City.
Sake World e-Newsletter by John Gauntner (March 2010)
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The March 2010 issue of the Sake World E-mail Newsletter by JET alum and leading sake expert John Gauntner (aka “The Sake Guy”) is now available online.
Asian American Writers’ Workshop: MATCHMAKER – Speed dating hosted by author Kavita Ramdya and comedian Jen Kwok
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I received a wonderful request from author Solmaz Sharif, Managing Director of The Asian American Writers’ Workshop, regarding an event that she thought might be of interest to the JET alumni community:
Matchmaker:
Speed dating hosted by Kavita Ramdya and Jen Kwok
Saturday, March 6, 7-9 PM
- Location: The Asian American Writers’ Workshop16 W 32nd Street, Suite 10A btwn 5th Avenue and Broadway
- Cost: $20 for members / $30 for non-members
- Purchase your tickets here before March 5, 2010 and give us an idea who we should set you up with. For more information you can also visit aaww.org or call 212.494.0061.
Tired of making eyes at readings and not approaching the hottie next to you? Wondering how you can meet people that’ll compliment your bookcase? Interested in hearing more about love in Asian America? Keep it in the family and let the Workshop help you find the one at our first ever speed dating event. The Asian American Writers’ Workshop presents MATCHMAKER, a special event about how we meet, mingle, and marry in Asian America.
Kavita Ramdya, author of Bollywood Weddings: Dating, Engagement, and Marriage in Hindu America, discusses how second-generation Indian Americans get hitched, a tricky negotiation involving arranged meeting, Mom and Dad, and, of course, lots of dancing.
The event will be hosted by stand-up comedian Jen Kwok, the hilarious mastermind behind Date an Asian, her self-described comic ode to “the awesomeness of dating an asian guy.”
You will receive the following premiums:
- A month’s worth of dates squeezed into one night as you move table to table closer to the one
- Finger foods to keep the attention where it counts
- A signature Workshop cocktail
- A horoscope reading to predict your compatibility
Tom Baker writes about umami, food science
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Tom Baker (Chiba-ken, 1989-91) is a staff writer for The Daily Yomiuri. A big part of his beat is the Pop Culture page, which covers manga, anime and video games. You can follow Tom’s blog at tokyotombaker.wordpress.com.
He also writes about food. Here is a recent article about a food science exhibition currently running at Tokyo’s Miraikan museum. The latter half of the story focuses in on the scientific-culinary concept of umami, often called the“fifth taste”:
How many calories are there in a 500-milliliter bottle of a zero-calorie soft drink? If you guessed zero, you might be right. But the correct answer could be as high as 24. This is one of the many fun facts visitors can learn at “It’s a Tasty World–Food Science Now,” an exhibition running through March 22 at the Miraikan science museum in Odaiba, Tokyo. Under Japanese law, according to a display debunking food myths at the show, a drink is “zero calorie” as long as it has less than five calories per 100 milliliters. (A note on vocabulary: A “calorie” and a “kilocalorie” are the same thing.)
Other displays include sniffable containers of food scents, which you can mix to create new aromas; videos of food processing factories, where plump onions comically pirouette on industrial peelers; and a glowing green tank of euglena, a photosynthetic microorganism seen as a promising future food source. Too bad its Japanese name, midori mushi–green bug–isn’t exactly appetizing….
Read the rest of the article here.
Sake World e-Newsletter by John Gauntner (February 2010)
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The February 2010 issue of the Sake World E-mail Newsletter by JET alum and leading sake expert John Gauntner (aka “The Sake Guy”) is now available online. In this issue:
- Special Confusion
- Did you know? Moto methodology
- New section: Sake basics – daiginjo
- Sake professional course
- New! Japanese for sake lovers
- New! iPhone app: The Sake Dictionary
- Odds-n-Ends
Additional links:
JetWit Blog Beat 2.7.10
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JetWit Blog Beat by Crystal Wong (Iwate-ken, 2002-04) is a recurring item featuring posts from the blogs of various JET alumni. Crystal is a former English-language writer for Kyodo News. She now works in online marketing in New York and relishes her constant hunt for the best cheap(ish) eats in the city.
Hope everyone had an excellent Super Bowl weekend – I’m sure it was a good one for those rooting for the Saints. Without further ado, let’s get to the much belated first Blog Beat round up of 2010!
– In need of a winter pick me up that you can easily whip up in the kitchen with a few staples? Check out Elizabeth White’s (Toyama-ken, 1995-98), delicious Sausage & Tortellini soup recipe, inspired by her grandma Mary.
– After participating in the JETAA Regional Technology Conference, JETAA NY and Jet
Wit webmaster Lee-Sean Huang (Oita-ken, 2003-06) reports from Portland, Oregon on what he calls some of the “best Thai food I’ve ever had outside of Thailand.”
– Check in on Kevin Kajitani (Kyogo-ken, 2006-07) and his experiences with New Year’s traditions in Japan.
– Learn how Robert Weston (Nara-ken, 2002-04) deals with writer’s block and his obscure novel recommendations in his online interview with WriterGirl.
– Snow in Japan is a very different affair than it is in New York, as you can see in enviable fashion on JET alum Toby Weymiller’s blog.
JQ Magazine’s Winter 2010 “Food and Film” Issue Is Out Now!
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JQ Editor Justin Tedaldi (CIR Kobe-shi, 2001-02) has worked hard to put out another fantastic issue of JETAA NY Quarterly Magazine (aka JQ). O-tsukare sama deshita, Justin-san!
Start the decade off right!JAN/FEB 2010 ISSUE: Click image below for our homepage
Click here to SUBSCRIBE via PayPal
Editor: Justin Tedaldi – magazine@jetaany.org
JAN/FEB 2010 TABLE OF CONTENTS
Page 3……..Letter From the Editor / Letter From the Secretary
Page 4……..Nippon News Blotter / JetWit Baby
Page 5……..Peace Corps Calls Out to JETs by Marea Pariser
Page 6……..Gearing Up for Grad School by Aly Woolfrey
Page 6……..At the ISE Cultural Gallery by Michael Glumac
Page 7……..Harumi Kurihara: The JQ Interview by Yukari Sakamoto
Page 8……..Nihonjin in New York – Featuring Filmmaker Takayuki Tanaka by Stacy Smith
Page 9……..Lisa Katayama on 2-D Love, Japan Pop by Crystal Wong
Page 9……..The Legacy of Tokyo Story by David Kowalsky
Page 10……JETlog – Featuring John Ellis-Guardiola
Page 10……The Language(s) of Love: Wendy Nelson Tokunaga by Nichole Knight
Page 11…….Bridge Building with Filmmaker Aaron Woolfolk by Lyle Sylvander
Page 12……The Funny Page
“Make your own bento!” by Fuji Catering in NYC
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Of late, we’ve been ordering bentos for JETAA New York Exec meetings from Fuji Catering. (It’s the one all the Japanese companies use in NYC, so you know it’s the honmono!)
However, after always choosing from the pre-set menu of bento options for a given day, I just noticed that they have a rather fun “make your own bento” option–with visuals!
Here’s the link, so make your own bento and order away: http://www.fuji-catering.com/Questionnaire/index.html
And while you’d think this would only be for New Yorkers out there, I have to think it would be a half-decent substitute for all the JET alums out there in Idaho, Mississippi and elsewhere who are at least a 3-day drive from the nearest bento but could use a dose of natsukashii.
JET alum writer Elizabeth White a featured writer on WineTime Tv’s new website
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Elizabeth White (Toyama-ken, 1995-98), the former Media Coordinator for JETAA Southern California, is now a featured writer for WineTimeTv.net. Have a look:
http://winetimetv.net/home/contributors
Sake World e-Newsletter by John Gauntner (November 2009 #2)
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The November 2009 (#2) issue of the Sake World E-mail Newsletter by JET alum and leading sake expert John Gauntner (aka “The Sake Guy”) is now available online. In this issue:
Tasting with Mr. T
Did You Know? Sake Brand Name Characters
New Section: Sake Basics – Junmai-shu
Guided Sakagura Tours
Sake Professional Courses in Japan: Last Call!
Holiday Gift Idea: Announcing The Sake Dictionary!!!
Odds-n-Ends
Additional links:
Sake World Website
More About Us
Archive
JetWit Blog Beat by Crystal Wong (Iwate-ken, 2002-04) is a recurring item featuring posts from the blogs of various JET alumni. Crystal is a former English-language writer for Kyodo News. She now works in online marketing in New York and relishes her constant hunt for the best cheap(ish) eats in the city.
Hope everyone had a great Thanksgiving weekend and that you’re all enjoying autumn. Let’s take a peek at what our favorite JET bloggers have been posting lately.
JET alum Suzanne Kamata (Tokushima-ken, 1988-90) at Gaijin Mama shares a decidedly Japanese first in twenty one years of living in Japan, as well as an eye opening take on a day with a wheelchair in Japan.
Kevin Kajitani (Kyogo-ken, 2006-07) over at iSpeakJapanese has moved to Japan – check out the first video from his new home here.
JET alum Lars Martinson finishes up his series on the beauty of East Asian calligraphy. Check out part one and part two.
Here’s another delici
ous recipe derived from a productive bout of insomnia from Elizabeth White (Toyama-ken, 1995-98), adventure writer.
Just in time for the holidays – JET alum Chen Reichert has new holiday cards at botodesigns.
